Fresh Cherry Cake

Few days back,I got a box of fresh cherries from the super market,immediately I decide that after returning home I would not have made anything else except cherry cake.
My family loves to eat any kind of fruit cake.A very common problem may arises when you make your cake batter adding a heavy fruit like cherry,the fruit tend to sink to the bottom of the pan during baking.To rectify this problem,instead of adding the cherries into cake batter,we have to mix it with flour.Mixing the cherries with flour helps stop them sinking to the bottom of the cake.And also before adding the cherries into flour,keep them  on a piece of paper towel to absorb the cherry juices.

Preparation Time- 15 Minutes 
BakingTime-25 Minutes 
Servings -8 medium pieces



All Purpose  flour or Maida-1Cup
Granuled Sugar - 3/4 Cup 
Milk (at room temperature ) - 1/2cup
Melted Butter or Vegetable-Oil1/2cup
Eggs-2 (if you want to avoid egg,use 3/4cup beaten thick Yougurt )
Baking Powder - 1 tsp
Baking Soda-1 pinch

Salt -1pinch
Vanilla Essence - 1tsp 
Fresh Chopped pitted cherries-1 cup(around 12 to 14 pieces)


Preheat oven to 350 degree  F or 180 degree C.for 10 minutes. 

Rinse,dry and pit all the cherries.Divide them into equal number or put them into two bowl in equal propertions.

Cut the first portion in half and keep them aside on a paper towel,these will be placed on the top of the cake.

Cut the remaining half in quarter and keep them aside on a paper towel, this will be folded with cake batter.

In a bowl,add all purpose flour, baking powder and first javed cut cherries ,mix them well.

Take another big bowl, add Sugar, Vegetable oil or melted butter, vanilla essence, eggs or beaten yogurt and milk,a nd fold them with a spatula,Do not mix so fast,slowly fold the flour mixture with liquid mixture until you get a smooth batter without lumps . 

Make a hole into the flour mixtures,pour the batter into the flour mixture slowly,mix them very well until the dry and wet ingredients are well combined

Lining 9 inch cake pan with grease proof paper Now Grease the paper with butter. Pour the  cake batter into the cake pan and fill the pans about 2/3 full. After putting mixture in the pan and smoothing the surface, hold the pan with two hands and  drop the tin three times to remove air bubbles.

Garnish the top surface of cake with the halved cut cherries.

Bake for 40 minutes  until a toothpick inserted comes out clean. Baking  times are vary from oven to oven,so keep checking.

Remove from oven,let it be cool. Turn the cake onto a plate,slice them and enjoy.

Want to know more Cakes n Cookies recipes,please click HERE


Adjust the quatites according to the cake size.


  1. A love cake to enjoy with evening tea

  2. Looks awesome.. I like the thin layered cake. One little doubt I have, You have cocoa powder in the ingredients but the cake looks white.

    1. Thanks dear.. sorry dear.it was mistakenly written

  3. Great recipe to bake this summer!